Step 1

In a small bowl whisk together vegan mayo, mustard, lemon juice, and maple syrup until well combined.

Step 2

Add diced pickle, diced shallot, salt, and pepper and stir until evenly combined.

Step 3

Taste and adjust seasonings as needed, adding more mustard for tang, maple syrup for sweetness, or black pepper for spice.

Step 4

Enjoy with vegan crab cakes, onion rings, fries, or your favorite breaded creations!

Step 5

Best when fresh. Store leftovers in a sealed container in the refrigerator up to 3-4 days. Not freezer friendly.